Last week we had snow here in Northeast Kansas (as well as in other parts of the country). I was not amused.
I dislike being cold. Being wet and cold is even worse, and as it was a slushy sort of snow mixed in with sleet and rain, I was really not amused.
Luckily, it is finally acting more like spring, with sunshine, and flip flops, and thunderstorms on the horizon. And while I don’t necessarily need a reason to bake, I’m using it as an excuse to make these muffin/cupcake/thingys.
I’m sure there is a set distinction between a muffin and a cupcake. The texture. The ingredients. If you add in fruit or some other bit of fun.
I view a muffin as more of a breakfast food and a cupcake is more of a dessert. The recipe I used calls this a muffin, but it has chocolate chips in it and it is overall a sweet bread, so who knows.
In your mind, what’s the difference between a cupcake and a muffin? When does a muffin morph into it’s less healthy cousin, the cupcake?
Either way, here is the recipe I got from the Williams-Sonoma Baking Book:
Chocolate Chip Muffins (or Cupcakes)
Makes 12+ thingys
½ cup (4 oz/125 g) unsalted butter, melted
¾ cup (12 fl oz/375 ml) buttermilk
2 large eggs
1 tbs vanilla extract
2 cups (10 oz/315 g) all-purpose flour
¾ cups (6 zo/185 g) sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups (12 oz/375 g) semisweet chocolate chips
large crystal sugar for topping (think Sugar in the Raw, or whatever generic version you find)
Preheat your oven to 350°F (180°C). Grease 12 standard muffin cups with butter or nonstick cooking spray, or line with paper liners.
In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla until smooth.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and add in the buttermilk mixture and beat until smooth and mixed, 1-2 minutes. Using a large spatula, fold in the chocolate chips just until evenly distributed. Be careful to not overmix. Spoon the batter into each muffin cup, filling it level with the rim. Sprinkle on the large crystal sugar before baking.
Bake the thingys until golden, dry, and springy to the touch, 20-25 minutes. If you feel the need to check, a toothpick inserted into the center should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes and then unmold the thingys and let cool completely. The recipe says to serve them at room temperature, but I didn’t quite wait and dug into one while it was still warm and ooey gooey. Totally worth almost burning my tongue.